Lebanese Pickles/ Kabees
Description
Use this simple recipe to start making your own delicious, crunchy pickles at home and fill your pantry with homemade goodness. The same versatile pickling solution can also be used to preserve a variety of vegetables, giving you flavorful, high-quality pickles every time.All you need are a few essential ingredients, a little patience, and some time. Follow along with the video tutorial below to see how easy it is to get started.
Equipment
- sterelized jars
Ingredients
- 700 grams / 1.5 lbs cucumbers
- 700 grams / 1.5 lbs carrots peeled
- 700 grams / 1.5 lbs cauliflower cut into florets
- 500 grams / 1 lb 2 oz cabbage
- 10 green serrano or jalapeño chiles or to taste, roughly chopped
- 12 garlic cloves smashed
- 4 tablespoons black or green peppercorns
- 4 tablespoons coriander seeds
- 2 liters hot water
- 1 tablespoon sugar
- 1 cup white vinegar
- 8 tablespoons pickling salt or sea salt
- 6 bay leaves
- 16 fresh grape leaves or a handful of dried chickpeas (not canned)
Instructions
- Before we get started, please read all the important notes above.”
- Sterilize the implements and jars with boiling water, then air-dry them before use.
- Gather your ingredients and jars.To make the brine, place the water and salt in a saucepan over medium heat and bring to a boil. Remove from the heat, add the sugar and vinegar, and stir well. Leave the brine to cool to room temperature.
- Remove the stems and blossom ends from the cucumbers. Peel the carrots and cut them to your desired size, or leave them whole if they’re small enough. Cut the cauliflower into small florets. Cut the cabbage into large chunks. Wash all the vegetables thoroughly and drain well.
- You can add a handful of chopped green chilies (or to your liking), along with 1 teaspoon of green peppercorns, black peppercorns, or coriander seeds. You may also add a tablespoon of turmeric powder to the cauliflower jar.
- At the bottom of each of the four sterilized jars, place 3 smashed garlic cloves and 2 bay leaves.
- You can add a handful of chopped green chilis (or to your liking), along with 1 teaspoon of green peppercorns, black peppercorns, or coriander seeds. You may also add 1 tablespoon of turmeric powder to the cauliflower jar.
- Pack each type of vegetable tightly into sterilized jars, leaving about ½ inch of headspace.
- Cover the veggies in each jar with a few grape leaves. Alternatively, you can add a few pieces of dried chickpeas to each jar (this is my mom’s tip). Does that sound weird? Believe me, it works like magic! It helps keep the veggies nice and crunchy.
- Pour the brine evenly among the four jars, making sure the vegetables are fully submerged. Cover the jars tightly.
- Turn them upside down for 1 hour, then return them to their normal position.
- Let them sit in a dark place for ten to fourteen days.
Video
Notes
Storage: Unopened jars of pickles can be kept at room temperature in a pantry or cabinet, away from direct sunlight, for 10 months or up to 1 year. Once opened, refrigerate the jar immediately. To keep the pickles fresh and prevent spoilage, seal the jar tightly after each use and store it in the refrigerator.
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